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cheese

Cheese making certainly has become an art, especially with the increasing desire of cheese makers to create their own unique product. With rising interest among consumers in knowing where their food comes from and who makes it, standing out matters.

Cheese making is a complex process involving many factors that must be considered -- it's not as easy as simply looking up a recipe on the Internet. If you are serious about making fine cheese, you likely need some help. A short course, The Science and Art of Cheese Making, will be held today through Oct. 24 in the Food Science Building.

Penny Kris-Etherton, distinguished professor of nutrition at Penn State, and her research team are conducting a study that examines the effects of different types of cheese on cholesterol. Study participants need to be healthy, nonsmoking adults between 21 and 50 years of age with mildly elevated LDL cholesterol who are not taking cholesterol-lowering medication. Subjects will be provided with three ounces of cheese daily for eight weeks to be included as part of their normal diets. At the completion of the study all participants will receive lab results and compensation of $50. Those interested in learning more about the study should call 866-778-3438 or e-mail Emily Insetta and eri5007@psu.edu, mention the cheese study and leave a name and a contact number.